I’m only good at doing things right the first time and never getting it right again
Was this cause I forgot to check for air bubbles?😭
by Randomthoughts_666
31 Comments
quietbubbles_
I have never made macarons, only learned the methods recently so I’m talking out of my ass but was the curing time the same between the two batches?
Southern_Loquat_4450
Dunno, sorry. But, welcome to one of the most frustrating clubs to be a member of.
RandomWordsForUN
If you’ve gotten macarons right once, you’re doing better than most of us.
ruraljurordirect2dvd
I think there are multiple things at play but the first things that come to mind are possibly oven temperature (the second batch looks brown on some of the edges) and I’m wondering if that in combination with not enough rest and bubbles could make them spread and bubble like that. There is also some pinching/wrinkling it looks like which can be due to lots of things as well, including issues with macaronage, cooking time, and temperature iirc
Remove_Anxious
I never even tried. I told my kids, “those are yucky.” The end.
Ok-Journalist-9313
i’m no expert, but maybe you should do whatever you did the first time 🙂 hope that helps!
d0k1l0k1
It’s been a few years since I made macarons but it looks like the bottom didn’t have enough time to sit? I think the recipe I followed would have me leave the macarons out for 20-30mins before putting them in the oven so that the feet would form and it would grow upwards instead of outwards when baked.
If you did leave them out before putting them in the oven, the other thing I can think of is maybe you over mixed when you’re adding the flour mix into the meringue mixture. I know mixing these can be a little finicky since it’s so sensitive.
Hope it helps! (And hope your next batch is even better- keep going! 😀 )
PinkToxicWst
I got them right the very first time I made them and never again. I think I’m over mixing them. You really don’t need to mix them much.
HoneyWyne
Same thing happened to me with macarons.
hiitsmeyourwife
I’m so sorry, I’m dying over here. Laughing so hard I can’t breathe. I did NOT expect that second photo.
Dontfeedthebears
Baking is hard. You probably got that beginner’s luck. For some reason a part of me is saying this has something to do with temperature. I’m absolutely no baking expert but check your temperature differences- what temp was each ingredient? Otherwise not sure.
Embarrassed-Lack2544
You guys is this macaron day?? I keep seeing them aaahh
Slamantha3121
Macarons are finicky as F! I too had pretty good luck the first time but then many fails. I’ve been trying again recently and had pretty good luck! The 2 tips that have helped me are really trying to get the texture right before you pipe them. Make sure you mix it to that lava like consistancy and can make a figure 8 in the batter before it drops off the spatula. Then, I read a tip somewhere to turn a fan or your oven hood on when you let the macarons sit before baking. It really helps to dry them out so it forms the foot properly. I live in the PNW and making macarons in humid conditions can cause problems! Since I started using my kitchen fan, I’ve been getting much better results!
peppermintvalet
I just call it baking hubris. I also suffer from it.
firebrandbeads
I’ve had this happen with so many different things over the years. I started to think I would always have “beginner’s luck.” And I realized my perception was related to what I paid attention to.
1 – If I fail on the 1st attempt, I don’t go back. So that removes one data point.
2 – If I succeed on the 1st attempt, I will try again. If I succeed again, I learned a thing and don’t really think about it again – I just add it to the repertoire. Another data point that I wasn’t tracking.
3 – BUT! If I’m too confident about it and get too casual with the details, attempt #2 will usually fail. Since I’ve done it right once, I’m sure I can again, and then I get all tenacious about it and dig in on the details. And that always registered as a data point – that I “always” fail on try #2.
4 – If I fail on the third and fourth try, after digging in, then I’m out. Because if I can’t control it or figure out what I’m doing right/wrong, there’s no point getting frustrated. And that also failed to register as a data point.
So it wasn’t that I couldn’t replicate anything I did right the first time, it was that I was only noticing when that, specifically, was happening. 🤷♀️
therackage
Same with me and popovers. Perfect the first time. Haven’t been able to get them to pop since
RazzmatazzAlone3526
I swear this is me too! I don’t know if it’s just I’m so scared to fail the first time that I follow directions better that time, or what. But it happens pretty frequently for me.
Ponzu_Sauce_Stan
Could be that, or not giving em a good drop or not letting them form a skin.
Also, if you’ve never tried curing cancer before, that might be worth looking into.
gaylasfabflowers
Me too!:)
Trip_Fresh
But did they taste good?
Agreeable-Ad9883
I have the same curse for a lot of stuff
ravenous_MAW
Haha I can relate. My first batch was perfect and I haven’t been able to do it again since. Ingredients are too expensive to muck around with them now so I’ve given up, but man that one batch was nice
nighthawkndemontron
I’d still eat them
segsmudge
Macarons are the worst 🤪
VoiceArtPassion
If it helps you feel better, I think the first ones are a little flat. Maybe third times the charm
bunkerhomestead
They look spectacular.
Southern_Print_3966
Saaaaame. I think I basically just get lazy the second time and cut corners. I’m working on it 😂
Rockelle_Americano
Damn!! Those are hard to make! You’re not gonna disappoint most folks, only the ones that went to friggin culinary school and have a big head. I know the exact look of a perfect macaron but I’m not gonna pick apart a buddy’s attempt of something super hard to do, no way. It’s easy to find fault in even a perfect bake. Be proud you took them on—they look great!
GreatRecipeCollctr29
Macarons are very finicky. So you have get it right every time.
knowwwhat
Most likely not letting the skin form long enough. Almost but not quite long enough. Piping on a slight angle can contribute to them busting out the side like that, try to pipe straight down so your feet are even as possible
hauliod
thats exactly how my cakes went when I started. I think the reason is that the first time we follow the instructions extra carefully in order not to miss anything…and then it turns out great, and we think, ah, now I know how it goes. and on the second try we are already confident and dont check the instructions as carefully and end up missing crucial tiny steps 😀
31 Comments
I have never made macarons, only learned the methods recently so I’m talking out of my ass but was the curing time the same between the two batches?
Dunno, sorry. But, welcome to one of the most frustrating clubs to be a member of.
If you’ve gotten macarons right once, you’re doing better than most of us.
I think there are multiple things at play but the first things that come to mind are possibly oven temperature (the second batch looks brown on some of the edges) and I’m wondering if that in combination with not enough rest and bubbles could make them spread and bubble like that. There is also some pinching/wrinkling it looks like which can be due to lots of things as well, including issues with macaronage, cooking time, and temperature iirc
I never even tried. I told my kids, “those are yucky.” The end.
i’m no expert, but maybe you should do whatever you did the first time 🙂 hope that helps!
It’s been a few years since I made macarons but it looks like the bottom didn’t have enough time to sit? I think the recipe I followed would have me leave the macarons out for 20-30mins before putting them in the oven so that the feet would form and it would grow upwards instead of outwards when baked.
If you did leave them out before putting them in the oven, the other thing I can think of is maybe you over mixed when you’re adding the flour mix into the meringue mixture. I know mixing these can be a little finicky since it’s so sensitive.
Hope it helps! (And hope your next batch is even better- keep going! 😀 )
I got them right the very first time I made them and never again. I think I’m over mixing them. You really don’t need to mix them much.
Same thing happened to me with macarons.
I’m so sorry, I’m dying over here. Laughing so hard I can’t breathe. I did NOT expect that second photo.
Baking is hard. You probably got that beginner’s luck. For some reason a part of me is saying this has something to do with temperature. I’m absolutely no baking expert but check your temperature differences- what temp was each ingredient? Otherwise not sure.
You guys is this macaron day?? I keep seeing them aaahh
Macarons are finicky as F! I too had pretty good luck the first time but then many fails. I’ve been trying again recently and had pretty good luck! The 2 tips that have helped me are really trying to get the texture right before you pipe them. Make sure you mix it to that lava like consistancy and can make a figure 8 in the batter before it drops off the spatula. Then, I read a tip somewhere to turn a fan or your oven hood on when you let the macarons sit before baking. It really helps to dry them out so it forms the foot properly. I live in the PNW and making macarons in humid conditions can cause problems! Since I started using my kitchen fan, I’ve been getting much better results!
I just call it baking hubris. I also suffer from it.
I’ve had this happen with so many different things over the years. I started to think I would always have “beginner’s luck.” And I realized my perception was related to what I paid attention to.
1 – If I fail on the 1st attempt, I don’t go back. So that removes one data point.
2 – If I succeed on the 1st attempt, I will try again. If I succeed again, I learned a thing and don’t really think about it again – I just add it to the repertoire. Another data point that I wasn’t tracking.
3 – BUT! If I’m too confident about it and get too casual with the details, attempt #2 will usually fail. Since I’ve done it right once, I’m sure I can again, and then I get all tenacious about it and dig in on the details. And that always registered as a data point – that I “always” fail on try #2.
4 – If I fail on the third and fourth try, after digging in, then I’m out. Because if I can’t control it or figure out what I’m doing right/wrong, there’s no point getting frustrated. And that also failed to register as a data point.
So it wasn’t that I couldn’t replicate anything I did right the first time, it was that I was only noticing when that, specifically, was happening. 🤷♀️
Same with me and popovers. Perfect the first time. Haven’t been able to get them to pop since
I swear this is me too! I don’t know if it’s just I’m so scared to fail the first time that I follow directions better that time, or what. But it happens pretty frequently for me.
Could be that, or not giving em a good drop or not letting them form a skin.
Also, if you’ve never tried curing cancer before, that might be worth looking into.
Me too!:)
But did they taste good?
I have the same curse for a lot of stuff
Haha I can relate. My first batch was perfect and I haven’t been able to do it again since. Ingredients are too expensive to muck around with them now so I’ve given up, but man that one batch was nice
I’d still eat them
Macarons are the worst 🤪
If it helps you feel better, I think the first ones are a little flat. Maybe third times the charm
They look spectacular.
Saaaaame. I think I basically just get lazy the second time and cut corners. I’m working on it 😂
Damn!! Those are hard to make! You’re not gonna disappoint most folks, only the ones that went to friggin culinary school and have a big head. I know the exact look of a perfect macaron but I’m not gonna pick apart a buddy’s attempt of something super hard to do, no way. It’s easy to find fault in even a perfect bake. Be proud you took them on—they look great!
Macarons are very finicky. So you have get it right every time.
Most likely not letting the skin form long enough. Almost but not quite long enough. Piping on a slight angle can contribute to them busting out the side like that, try to pipe straight down so your feet are even as possible
thats exactly how my cakes went when I started. I think the reason is that the first time we follow the instructions extra carefully in order not to miss anything…and then it turns out great, and we think, ah, now I know how it goes. and on the second try we are already confident and dont check the instructions as carefully and end up missing crucial tiny steps 😀